Description
A massively popular vegetable dish in Northern Chinese homes and diners. 'Hong Shao' means braising in a sweet-savory soy and sugar sauce. Eggplant chunks are deep-fried until meltingly soft, then wok-tossed with garlic, soy, and sugar to create an unstoppable rice thief.
Restaurants serving Braised Eggplant in Soy Sauce (Hong Shao Qie Zi)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Long eggplant
- Garlic
- Soy sauce
- Sugar
- Dark soy
- Black vinegar
- Potato starch
- Scallion
Instructions
- [Authentic Recipe]
- Peel eggplant in stripes and chop into large irregular chunks.
- Salt to draw moisture, then dust lightly with starch (prevents absorbing too much oil and crisps the outside).
- Heat generous oil; deep-fry eggplant until meltingly soft inside, drain oil.
- Leave minimal oil; fry massive minced garlic, scallion, and a pinch of star anise for aroma.
- Boil soy, dark soy, heavy sugar, and a splash of water.
- Return eggplant, toss rapidly on high heat to glaze, finish with a drop of black vinegar.
Learn more Spice, substitutes, tips
Key spices
Sweetness of oil-soaked eggplant and punch of massive garlic soy sauce、大量のニンニク醤油のパンチ
Substitutes at Japanese supermarkets
Can be perfectly made with JP eggplants (using generous oil is the trick)
Pairing
White Rice (Absolutely mandatory) / Boiled Dumplings
Trivia
In Chinese cuisine, eggplant is considered 'the vegetable most compatible with oil'. Flash-frying it makes it absorb umami like a sponge. Cheap, delicious, and universally loved as a representative 'Taste of Mom'.
Eating tips & etiquette
Scoop the melting eggplant and rich soy glaze with a spoon and drench hot white rice. Despite containing absolutely ZERO meat, it provides satisfaction and umami rivaling braised pork belly.
Allergen
Soybeans, Wheat